Ingredients
Equipment
Method
- In a medium saucepan, melt the unsalted butter over medium-low heat. Once melted, add the all-purpose flour and whisk the two together to form a smooth paste. Continue to cook this mixture for about 2 minutes while whisking continuously to remove the raw flour taste.2 Tbsp. unsalted butter, 2 Tbsp. all-purpose flour
- Begin adding the milk very gradually. Start by adding 1/4 cup of the milk and whisking until the mixture is completely smooth. Repeat this process until you have incorporated 1 cup of the milk.2 cups whole milk
- Add the remaining milk and stir to combine. Increase the heat to medium-high and bring the mixture to a boil, ensuring you are whisking constantly to prevent the bottom from scorching.2 cups whole milk
- Once the sauce reaches a boil, let it cook for exactly one minute to allow it to thicken, then immediately remove the saucepan from the heat.
- Add the shredded sharp Cheddar cheese, salt, Dijon mustard, and cayenne pepper (if using). Stir the mixture gently until the cheese is completely melted and the sauce is glossy and smooth.2 cups shredded sharp Cheddar cheese, 1/2 tsp. salt, 1 tsp. Dijon mustard, 1 pinch cayenne pepper
Notes
Always shred your own cheese from a block, as pre-shredded cheeses often contain anti-clumping agents that cause graininess. Ensure the milk mixture is removed from the heat before adding the cheese to prevent the proteins from breaking down and clumping.